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Monday, June 30, 2014

It's a skirt! It's a steak! It's a skirt steak!

It's summertime and summertime means steak. Now because I'm an apartment-dweller, I don't have the luxury of a fire-kissed charcoal grilled steak. That doesn't mean I can't create something pretty fantastic in my little kitchen inside.

What you'll need for your steak and marinade:

skirt steak (about 2 lbs.) in a gallon zip bag

1/4 cup vegetable oil

4 T. rice vinegar

4 T. soy sauce (Tamari or Coconut Aminos if you're gluten-free)

1 T. chili oil

1 clove garlic, minced

1 t. cumin

1 t. chili powder

Put all of the ingredients into the zip bag and let them marinate for at least an hour and up to overnight.

While I waiting for my steak to marinate, I browned some baby bella mushrooms in butter in my cast iron skillet over medium heat.

Once the mushrooms were done, I set them aside and raised the heat to high.

I placed my steak in the pan and left it there for about 4 minutes. After 4 minutes, I flipped the steak over and did about 4 minutes on the other side. I removed the steak from the heat and let it rest for about 10-15 minutes and then I sliced it, topped it with my mushrooms and served it with a salad!